BBQ Baby Shower Cornbread Muffins (Printable)

Tender cornbread muffins with a touch of honey butter, perfect for savory-sweet occasions.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1 cup yellow cornmeal
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 1 cup buttermilk
09 - 1/3 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil
11 - 1 tablespoon honey

→ Honey Butter

12 - 1/2 cup unsalted butter, softened
13 - 2 tablespoons honey
14 - Pinch of salt

# How To Make It:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk eggs, buttermilk, melted butter, vegetable oil, and honey until thoroughly combined.
04 - Pour wet ingredients into the dry mixture and stir gently until just combined, being careful not to overmix the batter.
05 - Divide batter evenly among muffin cups, filling each approximately 3/4 full.
06 - Bake for 16 to 18 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
07 - Beat softened butter with honey and a pinch of salt until light and fluffy using an electric mixer or by hand.
08 - Serve muffins warm or at room temperature topped with a generous dollop of honey butter.

# Expert Suggestions:

01 -
  • They're impossibly moist inside with a tender crumb that melts on your tongue, no dry cornbread sadness here.
  • The honey butter isn't optional, it's the whole point, and guests will ask for the recipe before they've even finished eating.
02 -
  • Room temperature eggs and buttermilk mix into the batter without creating cold pockets that can make the texture uneven and dense.
  • Letting the batter rest for 2 minutes before filling cups allows the leavening agents to activate slightly, giving you a better rise and more tender result.
03 -
  • Let the melted butter cool slightly before mixing it with eggs, otherwise you'll scramble the eggs and have texture problems before you even get to the oven.
  • If your muffins are browning too fast on top but not baking through in the middle, tent them loosely with foil for the last few minutes, this happens with darker pans or ovens that run hot.
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